The second the weather warms up, all I want to eat is Salad Roll Whoppers. They’re the perfect meal since they’re easy to transport, entertaining to construct and devour, are an easy way to cram in lots and lots of fresh vegetables, and can be stuffed with whatever you’re craving.
The SRWs pictured above, are inspired by my love for a local restaurant, Homegrown Smoker, and their MacNoCheeto (a large burrito stuffed with Soy Curls, BBQ beans, and Mac n Cheese). I make mine with fresh collard leaves and rice paper to make them gluten-free, and I fill them a bit differently, with vegan mac n cheese, Maple BBQ tofu (from our free e-book), and a really delicious salad–Chipotle Apple-Mint Slaw (below). For more info about what the heck a Salad Roll Whopper is, or how to fill and roll them, please see this post, and this video!
Feel free to improvise with these, that’s why Salad Roll Whoppers are so fun to make!
For the BBQ Mac and Cheese Salad Roll Whoppers, I used about a cup each of mac and slaw, and two slices of BBQ Maple Tofu. I promise that if you use a large rice paper and cover the surface entirely with stemmed collards (be sure to leave a 1″ border along the perimeter), these will be sturdy and won’t blow out. Once you start making Salad Roll Whoppers and see how much you can really fit into them, they will probably change your life.
We hope you love this recipe! If you make any of our stuff, please share and tag us so we can see! #julieandkittee.
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xo Julie & Kittee